Having just learned how to make a multi-seed crackerbread at King Arthur's Baking School, here is a variation of the recipe I learned there. You can learn a ton in one afternoon class, plus tour their bakery...and of course visit their baker's store. For interest I uploaded 2 photos of the French oven at King Arthur we used for our crackerbread there. At home I used my spelt flour rather than pumpernickel, then rolled in a ton of herbs and seeds to my cracker dough.

Share: